Creamed spinach was a favorite side dish of mine back when I worked at Boston Market. Now I make it homemade and add water chestnut for crunch. Perfect holiday side dish for Thanksgiving, Christmas or Easter dinner.
2tablespoonshredded Parmesan cheeseor more to taste
¼teaspoonnutmeg
¼teaspoonsea saltor more to taste
¼teaspoonwhite pepperor more to taste
40ozchopped frozen spinach, thawed and pressed4 blocks
4ozwater chestnutsdrained and minced
Instructions
Thaw and press excess water from spinach using a colander. Set aside.
In a small dutch oven or large skillet, saute shallots in butter over medium heat until translucent.
Then whisk in flour until thick. Let bubble for about 1-2 minutes to reduce the floury taste.
Slowly pour in milk then add cream cheese and parmesan cheese. Stir until a thick sauce is formed. Add salt, nutmeg and white pepper.
Immediately stir in thawed and squeezed spinach and minced water chestnuts until thoroughly mixed. Reduce heat to low and simmer for 5 minutes, stirring occasionally, then it's ready to serve!
If you need to transport this, put it in your crockpot and set to warm.
Video
Notes
Do not overcook or your sauce will be overly thick. The ideal consistency will be thin enough that it runs off of (doesn't stick to) a tilted spoon. If you need to transport this recipe you can pour it into a crockpot and set to warm until you're ready to serve it.Toasted slivered almonds make a nice garnish for this recipe.